dough
500 grams of bread flour
20g of matcha powder (Ruozhu).
Fresh yeast 15g (or high-sugar tolerant dry yeast 5g)
5 grams of salt
40 grams of sugar
Milk powder 10g
370 grams of ice water
40 grams of butter
Matcha Bingxin cream stuffing
500 grams milk
Fine sugar100-120g
35 grams of corn starch
Matcha powder 10g
Whole egg100g (2 eggs)
80 grams of butter
300g whipped cream
8g of matcha powder (can be added to12g at will).
The practice of matcha ice heart bag
Make matcha sauce
(It can be made by using the gap between the initial fermentation of dough)
Knock two eggs into a container, break them, and add the sieved corn starch and matcha powder.
Ps: Please sift the corn starch and matcha powder separately in advance to avoid caking. Matcha Bingxin Steamed BunNo. 1 step.
Stir well. The second step of making matcha Bingxin steamed stuffed bun
Add sugar to the milk and boil it while stirring. The third step of matcha Bingxin steamed stuffed bun
Immediately after boiling, pour into the matcha egg paste and stir ~
Keep stirring yo ~ the fourth step of the method of matcha Bingxin steamed stuffed bun
Pour it back into the milk pan, stir and heat it with low heat until it becomes thick and fully gelatinized. Step five.
Step 6: Add butter and matcha Bingxin steamed stuffed bun immediately after leaving the fire.
Stir at the remaining temperature until the butter melts and completely blends into the cream sauce. The seventh step of matcha Bingxin steamed stuffed bun
Pour a suitable plastic wrap on the container cover, cool it and put it in the cold storage for later use. The eighth step of the method of matcha Bingxin steamed stuffed bun
Manufacture of Matcha Bread Body
Mix all the ingredients in the dough except butter, put them in the mixing tank of the chef's machine (model: Hays 900 or Cake Tide 600), stir at low speed until there is no dry powder caking, turn 5-6 to knead until the dough is smooth and slightly delicate, and add softened butter. Matcha Bingxin Steamed Bun Step 9
Step 3: Slowly knead the butter into the dough. Step 10: shift to 6-7 and continue kneading until the expansion stage.
Can pull out more transparent film matcha Bingxin steamed stuffed bun. Step 1 1
Take out the dough and knead it into a circle. The steps of making matcha Bingxin steamed stuffed bun are 12.
Put it into a container, cover it, and put it in an environment of 25-28 degrees for basic fermentation. Fermented to 2~2.5 times the size, fingers stained with powder will not rebound or collapse. Making Steps of Matcha Bingxin Steamed Bun 13
Take out the fermented dough and matcha Bingxin steamed stuffed bun. Step 14.
Step 15 Divide about 65g/ piece of dough with matcha and Bingxin steamed stuffed bun.
Round back cover, bag 15 minutes. Making Steps of Matcha Bingxin Steamed Bun 16
Take a loose dough, pat it flat, and then round it.
Put them on the baking tray in turn. The steps of making matcha Bingxin steamed stuffed bun are 17.
Fermented in an environment with a temperature of about 35 DEG C and a humidity of 75% to be twice as large,
Finger gently pressing the surface can rebound slowly. The method of matcha Bingxin steamed stuffed bun is 18.
Bake in the middle layer of the preheated oven at 160℃ for 20 minutes. The steps of making matcha Bingxin steamed stuffed bun are 19.
Demoulding and cooling. Matcha Bingxin Steamed Bun Step 20
Beating method of Matcha Bingxin steamed stuffed bun with whipped cream and Matcha powder Step 2 1.
Step 22: Add the matcha cheese sauce in batches and beat the matcha Bingxin steamed stuffed bun evenly.
Step 23: Put Matcha Bingxin bread into a decorative bag.
Fill the professional flower mouth with puffs, insert it into the bottom of the meal bag at a 45-degree angle, and turn around at a 360-degree angle to squeeze in.